Effect of incorporation of chicken blood plasma on physico-chemical properties of cakes

Level of inclusion of chicken blood plasma (CBP) in the preparation of cakes was assessed in respect of certain physico-chemical quality traits. The cakes were prepared with and without added flavour. In each group, seven cakes were prepared from 0 (control) to 60% level of inclusion of CBP with 10% interval. The cakes at 40% level of incorporation of CBP recorded highest visual grades for colour and consistency. There was gradual rise in cake volume up to 40% level and on further increase in level of inclusion of CBP resulted into subsequent fall in cake volumes. The pH of cakes did not differ significantly up to 20% level but it increased beyond 20%. The moisture, total ash and crude protein contents of cakes exhibited an increasing trend from 0 to 60% level of inclusion of CBP. The ether extract of cakes showed a gradual decrease at increased level of inclusion of CBP. There was no significant effect of flavour for all the parameters studied. Based on the overall results, it may be concluded that CBP could be successfully used up to 30% level of inclusion for value addition in egg products.